Instead of complaining about someone else's contribution, why not contribute
something yourself. Where are all those "Authentic" Mexican recipe posts?
Does anyone know when the last time an "Authentic" Mexican recipe was
invented? Is it no longer an "Authentic" Mexican cuisine if someone
experiments with new ingredients or methods, even though they may have lived
in Mexico all their lives? What makes "Authentic" Mexican cuisine
"Authentic", as opposed to say a Mexican cooking with Munster Cheese rather
than Queso Criollo which is a pale yellow cheese, a specialty of the region
around Taxco, Guerrero, and is so similar to Munster that the two can easily
be used interchangeably. At Sanborn's in Mexico City, the colorfully tiled
restaurant where the famous dish, Enchiladas Suizas, was invented. "Suiza"
means Swiss, a tribute to the dish's use of cream and cheese." Before the
Spaniards introduced cows and goats, sources of meat and milk, the
inhabitants of what is now Mexico existed largely on a diet of fruit and
vegetables, fish and fowl, and occasional wild game. The arrival of
milk-producing animals, however, changed the diet of Mexico forever. Justo
Sierra, the turn-of-the century Mexican educator, said that "the grocer, not
the conquistador, is the real Spanish father of Mexican society", succinctly
summing up the tremendous importance of the dietary changes brought on by
Spanish colonization. What of the other countries coming into what is known
now as "Mexico" and their influences toward "Authentic" Mexican cuisine?
Alot of Texans living in what was then Mexico moved there from the
Northeastern US by way of European countries and adopted part of the then
"Authentic" Mexican cuisine and added their own unique tastes. This mixing
of foods now made new "Authentic" Mexican recipes because they were now
citizens of Mexico. I'm sure some immigrant Germans and Italians taught
their newly acquired Mexican wives how to make and cook German Kielbasa and
Italian Pepperoni sausage. Just as they may have learned to make Mexican
Chorizo. Whenever there is a convergence of different cultures new recipes
are born and they can then be called "Authentic" whatever.

Sonora Sopapillas

4 cups flour
1 1/4 tbsp salt
3 tbsp baking powder
3 tbsp sugar
2 tbsp shortening
milk
oil for frying
Powdered sugar (optional)
cinnamon (optional)
honey (optional)

Sift flour, salt, baking powder and sugar together.
Cut in shortening.
Add just enough milk to make a soft dough firm enough to roll out.
Place in a bowl and cover.
Allow the dough to rest 30 to 60 minutes.
On a lightly floured board Roll the dough out to 1/4 inch thick cut in
diamond-shaped pieces.
Heat one-inch of oil in a frying pan to approximately 380° F.
Add a few pieces at a time.
Turn at once so they will puff evenly on both sides; then turn back to brown
on both sides.
Drain on a paper towel.
Sprinkle with powdered sugar or a combination of cinnamon-powdered sugar
mixture.
Serve with honey or plain.
Makes: 50 to 60 sopapillas

http://www.mexgrocer.com/501-sopaipillas-sonora.html



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Old Magic 1